1998 Schmitt-Sohne Mosel-Saar-Ruwer Riesling Spatlese, served well-chilled, with catfish fillets baked in a wood smoker at 375 degrees for half an hour. Sides included oven-fried spuds and fresh sweet corn on the cob, with a blueberry crumble for dessert. The wine was a lovely pale golden color, clean and crisp with just a hint of sweetness. Life is good!

Hot and Bucko, All the Batchelors` in Shawnee, Okla just turned over in their plots. On our pond at the farm we caught the Cats, skinned, breaded, and deep-fried them suckers a golden brown, then Dad and Gramps went to the storm cellar and pulled a large glass of home-made RED. Reisling Indeed! Winoweenie

Wino, I've had the same kind of juice that you described, sipped from a Mason jar. But it wasn't because that was our choice; it was because no one in the family knew how to make a decent white, even though most of us are of German ancestry.
A Red is still my preferred sipping wine - doing the Languedoc Lunge right now - but for so many dinner applications, as Bucko has ably stated, Riesling is by far the most versatile wine.